John Myers
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Rhubarb Tarte Tatin with Vanilla Ice Cream
The perfect rhubarb tarte tatin with vanilla ice cream recipe with a picture and simple step-by-step instructions.
Edition:
- 1 lb Fresh rhubarb
- 1 Vanilla pod scraped out
- 30 ml Orange liqueur
- 1 tsp Orange zest
- 0,5 tsp Cinammon
- 0,5 tsp Ground ginger
- 0,25 tsp Ground cloves
- 140 g Sugar
Tart dough:
- 250 g Flour
- 125 g Ice cold butter
- 1 Egg yolk
- 50 ml Water cold
- Salt
Dough:
- Mix the flour, cold butter, egg yolk, salt and water and knead into a smooth dough. Wrap the dough in foil and let it rest in the refrigerator for approx. 2 hours
Preparation of the tart:
- Sprinkle 140 g of sugar in the greased tart pan and let it caramelize in the oven at 200 ° for approx. 10 minutes (watch, the sugar burns very quickly !!).
- Wash the rhubarb and cut into pieces. Spread over the hot caramel.
- Mix the orange liqueur, orange zest and spices (cinnamon, ginger, cloves) and pour over the rhubarb pieces. Spread a few flakes of butter on the rhubarb.
- Roll out the chilled dough thinly, place the dough on the fruit and press the edges into the mold.
To bake:
- 6,200 ° top / bottom heat for 30 min.
- Let the tart cool in the tin for about 10 minutes, then turn it out onto a platter (the platter should have a slightly higher edge as the tart is very juicy).
- Enjoy the tart lukewarm, with vanilla ice cream as the icing on the cake. Enjoy your meal!
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